Lean Ground Beef and Chickpea Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Chickpea Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Chickpea Pasta with Roasted Vegetables

Sautéed lean beef and chickpea pasta tossed with oven-roasted zucchini and peppers, finished with a dollop of cool, creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
48.4g
Fat
13g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces 95% Lean Ground Beef

2 ounces Dry Chickpea Pasta

1/4 cup Non-fat Plain Greek Yogurt

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini and red bell pepper with olive oil and a pinch of salt on the prepared baking sheet.

  • 3

    Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, bring a pot of salted water to a boil and cook the chickpea pasta according to the package directions, then drain.

  • 5

    In a non-stick skillet over medium-high heat, brown the ground beef until fully cooked through, seasoning with garlic powder or your favorite dried herbs.

  • 6

    Add the cooked pasta and roasted vegetables into the skillet with the beef and toss gently to combine.

  • 7

    Remove the skillet from the heat and stir in the Greek yogurt to create a light, velvety sauce before serving.

Lean Ground Beef and Chickpea Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Chickpea Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Chickpea Pasta with Roasted Vegetables

Sautéed lean beef and chickpea pasta tossed with oven-roasted zucchini and peppers, finished with a dollop of cool, creamy Greek yogurt.

NUTRITION

462kcal
Protein
48.4g
Fat
13g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces 95% Lean Ground Beef

2 ounces Dry Chickpea Pasta

1/4 cup Non-fat Plain Greek Yogurt

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini and red bell pepper with olive oil and a pinch of salt on the prepared baking sheet.

  • 3

    Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, bring a pot of salted water to a boil and cook the chickpea pasta according to the package directions, then drain.

  • 5

    In a non-stick skillet over medium-high heat, brown the ground beef until fully cooked through, seasoning with garlic powder or your favorite dried herbs.

  • 6

    Add the cooked pasta and roasted vegetables into the skillet with the beef and toss gently to combine.

  • 7

    Remove the skillet from the heat and stir in the Greek yogurt to create a light, velvety sauce before serving.